It has been so warm here in north GA, almost Spring-like. I can only imagine what the Summer months will hold for us. Let me guess … high power bills?

I wish I could afford solar panels. From my experience with the little solar lights I have out front… they burned out within a few months of having them… which leads me to my next adventure … sourdough bread starter. This may or may not happen! HAH!

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I’ve started a new project – making my own sourdough starter. This could be a disaster in the making!

8 hours later it’s starting to separate just a little. Tomorrow, I’ll stir it – and feed it. Which means, just giving it more water and flour, and with the recipe I used, add just a pinch of sugar. I’ll add equal parts water & flour

This will continue for about 6 to 7 days. Keeping the starter at a pancake batter consistency, this means that I may need to add more water or flour, depends on environmental factors. Humidity being one example.

Day 2

The starter is bubbly and looking good on day 2.

I added a cup of flour and a cup of warm water and stirred.

Day 3

Still bubbly and very scientific looking. I’m getting skeered, as this is going to plan so far! 🙂

Oh, almost forgot. I can smell a little bit of alcohol coming from the starter. I think they call it hooch.

Anyhoo, it all gets stirred and fed … no wonder it’s bubbly and happy! 🙂

Day 4 –

It’s Sunday January 29th. The starter is still healthy looking and alive! I haven’t killed it yet! *YAY* Today, I will be refrigerating the starter.

UPDATE: Although, I haven’t made any bread yet, I wanted to tell you that the starter is still doing fine!

Feb. 18th – I’ve been feeding the starter weekly and stirring it. Guess what? Even though it’s in the fridge and cold – it’s alive!! After I stir it little bubbles just keep percolating. That’s a good thing!

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (1-1/2 pounds).

My Notes: Make sure the egg and butter are at room temperature. Nothing cold should go into your bread making! The yeast just doesn’t approve of it. 🙂 Dang yeast- it demands a lot!